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OKLAHOMA EAT S


Rustic Grilled Portabella and Onion Pizza


Asparagus Summer Salad Maple Sweet Potato Crisps


Photos by Laura Araujo


Keep the August heat outside by firing up the grill. And the grill’s not just for meat. From asparagus, onions and portabella mushrooms to sweet potatoes and even desserts you can cook it all outside. Check out Oklahoma Living’s digital edition at www.ok-living.coop for grilled pineapple and refreshing drink recipes. - Laura Araujo


Asparagus Summer Salad Serves 6


✓ 1 lb fresh asparagus, ends trimmed ✓ 2 T canola oil ✓ ½ t black pepper ✓ ½ t sea salt ✓ 6 ounces salad mix ✓ 1 cucumber, sliced in thin rounds ✓ 12 strawberries, sliced ✓ 1 small red onion, sliced into thin rings ✓ 3 ounces Feta cheese ✓ Balsamic vinaigrette dressing


Place the asparagus in a 9 x 13-inch baking pan. Drizzle it with the oil and sprinkle it with the salt and pepper. Place the asparagus on a grill heated to medium-high (425 degrees). Cook for approximately 12 minutes, turning after 8 minutes, until the asparagus is lightly browned. Remove the aspara- gus from the grill and allow it to cool. Arrange the salad mix, cucumber slices, grilled asparagus, strawberries and red onion in a serving bowl or individual bowls. Crumble feta cheese over the top. Dress the salad just before serving.


Rustic Grilled Portabella


and Onion Pizza Yields one large pizza


✓ 1 red onion ✓ 8 ounces baby portabella (crimini) mushrooms ✓ Canola oil ✓ 1 pound pizza dough (purchase it premade from your local pizzeria) ✓ Olive oil ✓ Pizza sauce ✓ Mozzarella cheese ✓ ½ pound Italian sausage, cooked and crumbled ✓ Basil


Preheat the oven to 375. Slice the red onion into ¼-inch thick rings. Brush the onion rings and mushrooms with canola oil. Grill over medium-high heat (425 degrees), until the mushrooms are browned and the onions are caramelized, 15-20 minutes. Meanwhile, shape the pizza dough into a circle, place it on a baking tray and bake for 5 minutes. Brush the top of the crust with a thin layer of ol- ive oil; spread pizza sauce on top; and layer on the cheese, sausage, grilled onions, and sliced, grilled mushrooms. Slide the pizza onto the grill, heated to high (450 degrees) and cook for 5 minutes, or until grill marks appear on the bottom; turn the grill off, close the lid and cook for another 5 minutes, or until the cheese is melted. Sprinkle freshly chopped basil over top of the pizza before serving.


Maple Sweet Potato Crisps Yields 2 cups


✓ 2 sweet potatoes ✓ 2 T canola oil ✓ Maple syrup


Peel the sweet potatoes and slice them as thinly as possible. (Use a mandolin or food processor with a slicing blade if you have one.) Place the slices into a medium bowl and drizzle them with the oil. Mix to coat. Place the slices on a grill heated to medium (375 degrees). Cook for about 10 minutes on each side, until they start to brown. Use a pastry brush to coat them with maple syrup before removing from the grill. OL


To view more deli- cious outdoor cooking recipes, download our digital edition at


www.ok-living.coop or download our free app at the Apple Newstatnd or by scanning over the QR code to the right.


 scan here  AUGUST 2012 29


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